Have you ever wondered why a recipe calls for a certain type of spoon? Are you thinking of sneaking in that metal spoon even though the recipe calls for a wooden one?! Think again – there are real reasons for demanding certain spoon types and consequences for your recipe!
Use a wooden spoon when stirring heated mixtures. A wooden spoon cannot conduct heat up to your hand, hence it isn't going to burn you (unless the spoon is burning itself).
Use a wooden spoon where discoloration is an issue. Metallic spoons can discolour pale food mixtures when they scrape against the metal of the saucepan or pan.
Use a metal spoon to transfer food. Metal spoons will hold food better than a wooden spoon and capture more food when picking it out of bowls, pans, etc.
Use a metal spoon to fold or cream butter and sugar by hand. The slightness of the spoon is an important consideration for successful folding.
Use a metal or plastic (melamine) slotted spoons for transferring food that requires the liquid to be drained from the solids.
Use a spatula for removing the last remains from mixing bowls. There is often at least another cookie or a half a muffin left on the side of a bowl! Spatulas are also excellent for smoothing the tops of baked goods prior to baking.
Use measuring spoons for making exact measurements of ingredients. These are usually bundled together and make it easy for your to know the precise amounts of ingredients as called for in a recipe.